Ingredients

• 1 Large Head Cauliflower
• 2 Bulbs Roasted Garlic
• Drizzle of EVOO
• 1/3 Cup Unsweetened Almond Milk
• ¾ Teaspoon Salt
• 1/8 Teaspoon Pepper

Directions

1. Slice off top of garlic bulb so that the inner cloves are exposed. Drizzle with olive oil. Wrap in foil and roast at 200°F for 2 hours; set aside to cool.
2. Wash and cut cauliflower into medium chunks, removing all leaves and green parts.
3. Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes. Drain cauliflower.
4. Pat cauliflower dry with paper towel.
5. Place cauliflower, silk almond milk, salt and pepper in bowl of large food processor.
6. Add roasted garlic.
7. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes.
8. Serve immediately or place in refrigerator to serve later.
9. To reheat, bake in oven at 375°F for 30 minutes.